Mom's Sticky Chicken From 1972 Recipe -
Mom's Sticky Chicken From 1972 Recipe
  • READY IN ABOUT 2 hrs

Mom's Sticky Chicken From 1972

Recipe by  

"My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 50 mins


  1. Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
  2. Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
  4. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
  5. Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
  6. Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Kitchen-Friendly View


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Notes:
  • When Frying Chicken, NEVER flip or turn the chicken until the crust looks perfect, no matter how tempted you are. When the crust looks like it is done, then flip/turn to continue frying the chicken. Don't flip it until it's time!
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2010

Absolutely amazing. I, too, found the sauce to be a bit thin, so I started over, reduced the water & vinegar, and increased the ketchup slightly and it cooked down to a perfect glaze. I used legs and thighs and the amount of flavor was INCREDIBLE, considering the simplicity of the ingredients. The flavors are very bold and Asian.... you couldn't have convinced me that ginger wasn't in this dish if I hadn't made it myself. Definitely a new favorite.

Most Helpful Critical Review
Jan 22, 2012

Very tasty - just too sweet. I know you need the sugar to get it sticky, but taste is also important. With 3/4c sugar and a bit more peper the sauce would taste a lot better over rice. I will be using the adapted recipe in future because even the original was good.

Jan 24, 2011

Thanks for all of the Great Reviews! The MOST Important part about this recipe is that you HAVE TO BASTE IT! With a 'baster' every 10 minutes! Reach in and get the juices and drizzle the sauce all over the chicken. The sauce thickens as it cooks.

Nov 03, 2010

This recipe was totally worth it! I loved the flavor. I also did chicken wings. I'm not sure why previous reviews said the sauce was too thin. It is thin until you continue to baste your chicken in the oven and it thickens all over the chicken as it bakes and mine was quite thick when done. This flavor is yummy and reminds me of General Tso's Chicken. Mmmmm good! I will definitely be using this recipe again with all different cuts of chicken.

Nov 22, 2010

didnt change a thing, this is good as is, yes the sauce is thin but it will thicken during cooking. my hats off to your mom.

Oct 26, 2010

It's so nice to have something your Mother cooked from your childhood pop up like that!!! My mom recently found a recipe from childhood and made it for me . What comfort!! Your wings are now going to be a tradition in our family . They were so good!!

Jan 13, 2011

This came out DELISH! My 11 year old so had 2 servings. I used Chicken Tenderloin and following the recipe of 3 lbs, I had to make a 2nd batch of sauce before putting it in the oven. Followed it to the T and came out great!!! Only thing I will change next time .. More Heat .. at it's written, is sweet no kick (at least not to me) ... make 1/2 for ltlman and 1/2 for me---HOT! Some stated sauce didn't thicken up....SO not the case - happens in oven stage of recipe. Got thru photos to mine and you can SEE the stickiness! Thank you so much for submitting!!! Those who try won't be disappointed - especially if you have littleones!

Feb 10, 2011

Delish! Used some hot red peeper flakes, made it more like General Tso's chicken. Perfect!


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  • Calories
  • 743 kcal
  • 37%
  • Carbohydrates
  • 75.5 g
  • 24%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 1350 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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